Sunday, September 23, 2007

Comforting cookies

Ever since this semester of classes started I have not been able to spend much time in the kitchen. During the week I am lucky if I have 30 minutes to make dinner, but usually on the weekends I have some time to cook and/or bake something. With 2 tests in the next 2 days I did not have much time in the kitchen this weekend but I did manage to make some chocolate chip cookies (to help relieve the stress of course) :)

These were so good, I really enjoyed them. Crunchy on the outside yet soft and gooey on the inside. Instead of using all semi-sweet chocolate chips I used a combination of semi-sweet, milk, and white chocolate. I also reduced the bake time by one minute.

2. Microwave butter for 30 seconds, stir and set aside. Do not worry if it is not completely melted.

3. Combine flour, baking soda, and salt in a small bowl and set aside.

4. Beat butter, granulated sugar, brown sugar and vanilla on medium-high speed until creamy. Add eggs, one at a time, beating well after each addition. Add milk and beat until combined. Gradually beat in flour mixture, beating just until combined (do NOT overmix!). Stir in chocolate chips.

5. Refrigerate dough for 15-30 minutes.

6. Drop by rounded spoonful (I used a Pampered Chef cookie scoop that holds approximately 2 tablespoons) onto ungreased cookie sheets. Bake for 12 minutes or until edges are just brown and middle is not quite set yet. Cool on pan for 2 minutes and then transfer to a cooling rack.

7. Before adding more dough to warm cookie sheets, place sheet in freezer for 5-7 minutes to cool.